re: Brennan's jambalaya recipe v. "brown" jambalaya

The recipe linked by the OP clearly calls for a non reactive pan or Dutch oven.

If it is non reactive pot feel free to add whatever the hell you want.

If using cast iron, that is not enameled or heavily seasoned, don’t use highly acidic foods like tomatoes.

I don’t use any acidic foods in my cast iron - worked to hard to get them perfectly seasoned.

The brown jambalaya is very good, but the original creole version with shrimp and tomatoes is my favorite. It has a much greater range and depth of flavor. Unless you are locked into what you habe always had and are incapable of enjoying a different experience.

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I don't get the argument over tomatoes vs no tomatoes. I've had both and like it either way. If it tastes good eat it! If you don't like tomatoes and there are tomatoes in it DON'T eat it! I've had brown and red jambalaya that tasted like crap. It's all about variety!

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Tomatoes belong to a family of plants known as "nightshades". Most nightshades are poisonous and the French Acadians ("Cajuns") that arrived in Louisiana via Canada considered them inedible. To this day, tomatoes are uncommon in Cajun cuisine.
Creoles were French folk who arrived in New Orleans via the Caribbean. They were exposed to tomatoes and other edible nightshades (e.g. bell pepper, eggplant, & okra) by the natives and other settlers.
This is why you see tomatoes featured in Creole dishes and not in Cajun dishes.
My family has Cajun (Acadian) heritage, but we settled in New Orleans after the hurricane destroyed Last Island (Isle Dernière) in 1856. I grew up on red shrimp jambalaya and gumbo with tomatoes in it. However, when I went to LSU, my roommates from Opelousas and Rayne introduced me to brown jambalaya and file' gumbo. I prefer both of them now.

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The origin states jambalaya originates from the French Quarter of New Orleans, in the original sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron.

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I think creole "jambalaya" is more West Africa Jollof rice than it is paella.

Jollof rice

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Jollof rice traditionally consists of rice, cooking oil, a blend of tomato, onion, red pepper, and scotch bonnet. To enhance the colour of the dish, tomato paste (purée) is added. As seasoning spices, salt, seasoning/stock cubes (a blend of flavour enhancers, salt, spices, and herbs), curry powder and dried thyme are used.

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